Saturday, August 02, 2014

Chiles Rellenos with Tomatillo Salsa

Tuesday 22 July

Findlay Market's Saturday farmers now grow poblano chiles pretty reliably, so we could easily get some to roast and stuff with all the ready-grated cheddar that our housesitters left in the fridge.  We made the stuffing a bit more subtle by adding a little goat cheese, and did the usual dredging of the peppers in egg, then seasoned cornmeal, then frying until the cheese gets oozy and the crust golden.
We were also fortunate enough to find a farmer who'd grown big neon-green tomatillos.  So we whizzed up our classic salsa, with red onion for contrast.

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